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Prep 15min
Total35min
Servings15
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Ingredients
1/2
cup vegetable oil
1/4
cup vinegar
1/4
cup frozen (thawed) orange juice concentrate
1
tablespoon chopped red onion
2
teaspoons grated gingerroot
3/4
teaspoon crushed red pepper flakes
1
lb deveined shelled uncooked medium shrimp
5
bamboo skewers (12 inch)
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Steps
1
In blender, place all ingredients except shrimp; process until well blended.
2
In resealable large food-storage plastic bag, place shrimp. Pour oil mixture over shrimp; let stand at room temperature 15 minutes to marinate. Soak bamboo skewers in water while shrimp are marinating.
3
Drain shrimp, discarding marinade. Thread shrimp onto bamboo skewers; place on ungreased cookie sheet.
4
Broil 6 inches from heat for 3 to 5 minutes, turning once, until shrimp turn pink. With kitchen scissors, cut each skewer into 3 pieces.
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Gingerroot is found in the supermarket produce department. Use a microplane grater to grate unpeeled gingerroot. Tightly wrap any leftover fresh gingerroot and freeze for up to 6 months.
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Nutrition Facts
Serving Size:1 Serving
Calories
40
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
45mg
15%
Sodium
50mg
2%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Lean Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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